DEMETILLO, EIJAY E.

TEMPURA

Ingredients:
- 6tbsp of flour
- 3tbsp potato starch (cornstarch)
- one egg
- 130ml of chilled water

Procedure:
- Start by preparing the shrimp by removing the shells (it’s easiest to pull them off just beneath the legs),
you can leave the tails on!
- Next, make a cut down the back of the shrimp and devein it by pulling out the black line, pull the
shrimp away from the black line as you hold it down with your knife (not all shrimp have this so don’t
worry if you can’t find it!)
- Make some small slices down the length of the shrimp and then flatten it with your knife (this will
prevent it from curling up when you fry)
- Next, prepare your batter - chill some mixing bowls and add an ice-cube (keeping everything cold will
prevent your batter becoming too sticky)
- Add 6 tbsp of cake flour, 3 tbsp of potato (or cornstarch), mix one beaten egg with 130ml of chilled
soda water and then mix all those ingredients (be careful not to over mix!)
- Heat the oil in a frying pan over a medium heat, dip your ingredients into the batter (shake off any
excess) and fry for 3 minutes on each side until golden brown until you see a nice fried.
- Once fried, place your tempura onto a rack to cool (you can also use paper towels)

TARTAR SAUCE

Ingredients:
Mayonnaise
Sweet Relish
Lemon – juiced
Onion
Basil
sugar
Black Pepper to taste

Procedure:
Mix all ingredients in a small bowl until well combined.
Materials needed:
NAME FUNCTION FEATURES CARE AND
MAINTENANCE
Mixing bowl Mixing bowls are deep bowl that is Throw them in the
mainly used for mixing particularly well suited dishwasher or wash
ingredients or for mixing ingredients them yourself with
whipping cream using a together in. These soap and water to
whisk come in many maintain cleanliness
materials, such as and sustainability of
stainless steel, ceramic, the bowls. You cannot
glass, and plastic. leave the mixing bowls
to dry by themselves.
Shake away excess
water and wipe them
clean with a soft cloth.
Measuring cup to measure the volume generally consists of Submerge the
of liquid or bulk solid scale markings at Measuring cup in a
cooking ingredients varying heights and the soapy water, then use
such as flour and sugar material being the abrasive side of a
measured is added to sponge to scrub the
the cup till it reaches mesh. Continue until
the desired level the device is clean,
then rinse under hot
water to remove the
soap.
Round plate mainly flat vessel on service ware come in a Submerge the plate in
which food can be variety of geometric hot, soapy water, then
served. A plate can also shapes including classic use the abrasive side of
be used for ceremonial round, as well as a sponge to scrub the
or decorative purposes. square, oval, or mesh. Continue until
Most plates are rectangular. the device is clean,
circular, but they may then rinse under hot
be any shape, or made water to remove the
of any water-resistant soap.
material.
Spoon an implement shallow bowl (also You can scrub the
consisting of a small known as a head), oval surface with the cut
shallow bowl-shaped or round, at the end of side of a halved lemon
receptacle supported a handle or with a baking soda
by a handle, used for and water paste.
eating, serving, and
cooking foods.
Knife A utensil that has a knives generally either Always keep your knife
handle and a blade that feature a curve near dry and clean! Hand
may or may not be the tip, as in a chef's wash with warm soapy
sharp-edged. Available knife, or are straight water. No abrasive
in a wide variety of for their entire length. sponges. Never put
 different types and your knife in the
sizes, a knife is used for dishwasher or leave it
cutting, chopping, soaking in water. Dry
dicing, slicing, mincing, your knife completely
peeling, separating, using an absorbent
and other kitchen tasks towel. We find paper
towels work the best.
Saucepan A saucepan is a piece circular with high sides If you don't have time
of cookware that and a long handle. to wash your cookware
functions as a small, immediately, soak
deep pot for cooking them in hot, soapy
liquids on a stovetop. water. Just don't fully
submerge hot pans in
cool water, since the
sudden drop in
temperature could
cause them to warp
Chopping board A cutting board (or soft, easy to clean, and Once or twice a month,
chopping board) is a non-abrasive, but not you're going to want to
durable board on fragile to the point of oil and wax your board.
which to place material being destroyed. Hard Whereas the regular
for cutting. cutting boards can, washing is your day-to-
however, be used for day upkeep, this
food preparation tasks process will revitalize
that do not require a your board and keep it
sharp knife, like cutting well maintained so you
cheese or making can use it for years to
sandwiches. come. The care
regimen for your board
only requires two
materials: mineral oil
and board cream.